Light Fluffy Brownie Muffins
Indulge in the ultimate fusion of decadence and lightness with these *Light Fluffy Brownie Muffins*. Perfectly balancing the rich, chocolaty goodness of a brownie with the airy, tender texture of a muffin, this recipe is an absolute must-try for dessert lovers. Made with a harmonious blend of cocoa powder, two types of sugar, and a splash of buttermilk for added moisture, these treats are studded with melty semisweet chocolate chips for bursts of indulgence in every bite. Ready in just over 30 minutes, these brownie muffins are perfect for a quick dessert, an afternoon snack, or a sweet addition to your brunch spread. Easy to whip up and loved by all ages, this recipe is your go-to for satisfying chocolate cravings. Bake a batch today and enjoy the perfect balance of fudgy flavor and fluffy delight!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.5 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; stir just until incorporated.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve these Light Fluffy Brownie Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 494.9 g | 180% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 320.6 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 544 mg | 42% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 2808 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
